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Started By
Message
re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 11:04 am to fillmoregandt
Posted on 4/4/11 at 11:04 am to fillmoregandt
here's my bacteria farm:
...and here's the trimmed steaks ready to be cooked.
..and here's one of the finished products which tasted A-MAZE-ING!
...and here's the trimmed steaks ready to be cooked.
..and here's one of the finished products which tasted A-MAZE-ING!
4
Posted on 4/4/11 at 11:12 am to CAD703X
Lets get past the "incubation period" before celebrating Mr Ticking Timebomb.. 
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
Posted on 4/4/11 at 12:50 pm to CAD703X
At least we can see from the photo that the steaks were dirty and your feet were clean.
Posted on 4/4/11 at 3:15 pm to CAD703X
No fn way I'd eat that.
Posted on 4/4/11 at 3:59 pm to CAD703X
quote:
here's one of the finished products
I'd eat that any day. 
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